Description
This Taco Rice Bowl features fluffy rice topped with seasoned ground beef or turkey, black beans, corn, and fresh toppings like lettuce, cheese, and avocado. It’s a quick and customizable meal perfect for busy weeknights or family gatherings. Enjoy with a squeeze of lime for added flavor!
Ingredients
Scale
- 1 cup of long-grain white rice
- 2 cups of water or chicken broth
- 1 pound of ground beef (or turkey)
- 1 packet of taco seasoning
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of corn (frozen or canned)
- 1 cup of diced tomatoes (fresh or canned)
- 1 cup of shredded lettuce
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- ½ cup of sour cream or Greek yogurt
- ¼ cup of fresh cilantro, chopped (optional)
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water in a fine-mesh strainer to remove excess starch.
- In a medium saucepan, combine the rinsed rice and water (or chicken broth) with a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 18-20 minutes without lifting the lid.
- After 20 minutes, remove from heat and let sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat (optional for leaner meat).
- Add the ground beef (or turkey) and cook for 5-7 minutes, breaking it apart until browned and no longer pink.
- Drain excess fat if necessary.
- Sprinkle taco seasoning over the meat and stir to combine.
- Add black beans, corn, and diced tomatoes. Stir and let simmer for 5 minutes, adding a splash of water or broth if needed.
- Season with salt and pepper to taste, then remove from heat.
- In serving bowls, add a scoop of rice to the bottom.
- Spoon the taco filling over the rice.
- Top with shredded lettuce.
- Sprinkle shredded cheese over the lettuce.
- Add diced avocado on top.
- Drizzle with sour cream or Greek yogurt, and optionally squeeze lime juice over.
- Sprinkle with cilantro if using.
- Serve with lime wedges on the side.
Notes
- Customize your taco rice bowl with different proteins or toppings based on your preferences.
- For a spicier kick, add sliced jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes